Holding one end of a lollipop stick, dip about 1cm (1/2") of the end into the melted chocolate and then push it into the center of a marshmallow (see picture for example), repeat for remaining marshmallows.

Allow to set.

Once the marshmallow pops are set, pick up the end of the lollipop stick and dip the top half of the marshmallow into the chocolate. Lift it out carefully and allow any excess chocolate to drip off before turning the whole pop upright so the marshmallow is at the top and setting the stick into a styrofoam block (or cake pop stand).

When the chocolate is nearly set pop a macaron on the top (see picture for example) and hold until is it secure. Repeat for remaining pops.

*I used nestle white chocolate melts mixed with a ratio of 10
(chocolate) to 1 (copha) and then mixed in flo-coat and violet
americolor with a ratio of 5 (flo-coat) to 1 (food color). When I use Wilton candy
melts I use a ratio of approx 7 (melts) to 1( copha).